Recipe: Crushed White Bean Crostini With White Truffle Oil
- 1 quart chicken stock
- 1 cup Great Northern beans, soaked overnight
- 6 cloves garlic, peeled
- 1 bay leaf
- Coarse salt
- Freshly ground white pepper
- 3 tablespoons extra-virgin olive oil
- 1 bunch scallions, thinly sliced crosswise (about 1/3 cup)
- 1 tablespoon chopped flat-leaf parsley
- White truffle oil, for drizzling
- 1 loaf bread (pain ficelle, baguette, or ciabatta), sliced and lightly toasted
Pour the chicken stock into a pot set over medium-high heat. Add the beans, garlic, and bay leaf, bring to a simmer, and let simmer for 50 minutes. Season with salt and pepper. Let the beans cool in the liquid, then drain the beans, reserving the liquid. Discard the bay leaf. Separate out and reserve the garlic cloves.
Put the beans in a bowl and coarsely crush them (a potato masher works well for this). Mash in 2 or 3 cloves of garlic, or more to taste, and stir. Work in the olive oil with a wooden spoon, taking care to keep the mixture fairly coarse. If the mixture seems too thick, work in some of the reserved cooking liquid. Season with salt and pepper. Stir in the scallions, parsley, and, if desired, more garlic.
Spoon the mixture into a serving bowl, and drizzle with white truffle oil. Serve from the bowl with a basket of crisp toasts and a bottle of truffle oil so people can add more to taste.